1, lemon cleaned, peeled, diced, squeeze 20g lemon juice spare. Almond flour I am using directly with sliced almonds baked in the oven at 150 degrees for a few minutes, cooled and powdered. Place the eggs at room temperature and set aside. Soften the butter at room temperature, add sugar and beat until white, add the beaten egg mixture in small batches, beat until the volume of puffy.

2. Sift in the low flour, add the almond flour, mix well with a spatula, pour in the lemon juice and zest and mix well.

3, the mold should be coated in advance and sprinkled powder (method see later), put the mixed paste into a laminating bag, and then squeezed into the mold. Preheat oven 170 degrees, medium, upper and lower heat, 30 minutes. After baking, remove from the oven to cool, add cut fruit, squeeze yogurt can be.